You are here

Mushroom Cabbage Rolls

Veggie.Lover's picture
Ingredients
  Chinese cabbage head 1 Large
  Salad oil 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Mushrooms 1 Pound, sliced
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced or pressed
  Cooked wheat berries/Cooked brown rice 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Shredded jack cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Tomato sauce/1 jar meatless marinara sauce 1 Tablespoon (Fresh)
Directions

Cut off core end of cabbage and remove torn outer leaves.
Separate remaining leaves and select 12 large ones (save inside leaves for another use).
In a large kettle of boiling salted water, cook 3 or 4 of these large leaves at a time just until limp (about 2 minutes).
Lift from water and let drain and cool.
Heat salad oil and butter in a wide frying pan over medium high heat.
Add mushrooms, onion, and garlic; cook, stirring occasionally, until vegetables are soft and pan juices have evaporated.
Stir in wheat berries, salt, and pepper; cook for 1 minute.
Remove pan from heat and stir in jack cheese and Parmesan.
Spoon an equal amount of filling onto base of each leaf, and roll halfway to enclose.
Fold sides in, then continue rolling up.
Place rolls, seam side down, in a shallow 2 quart baking dish.
If made ahead, cover and refrigerate.
Heat tomato sauce or marinara sauce to spoon over each serving.
Bake, covered, in a 350° oven for 30 minutes (40 minutes, if refrigerated) or until hot throughout.
Heat tomato sauce or marinara sauce to spoon over each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.071875
Average: 4.1 (16 votes)